Nutella-stuffed brown butter sea salt chocolate chip cookies. Let that sink in. The name is a mouthful, but so are these cookies. A cookie this wonderful deserves a nine word title.
If you need a dramatic show-stopper of cookie to impress friends, family, co-workers, in-laws or even people you don’t like – this is your cookie.
These cookies start with a base of brown butter, so their underlying flavor is deep, rich, nutty and caramel-y. They also contain three types of chocolate chips – milk, semi-sweet and dark. Lots of dark brown sugar makes these taste even more complex and flavorful.
Don’t be fooled by the amount of chocolate chips in the picture — there are a lot more in the dough. Literally could not successfully photograph the amount of chocolate in this recipe.
I’m a chocoholic and any cookie that calls for a trio of chocolate chips THEN a Nutella stuffing is obviously the stuff my dreams are made of.
The dough is so dark from the brown butter that it almost looks like chocolate dough.
Just a heads-up, this dough needs to chill for several hours to be workable, so be sure to leave yourself plenty of time.
Nutella-Stuffed Brown Butter Sea Salt Chocolate Chip Cookies // RECIPE & INSTRUCTIONS
This recipe comes from [probably definitely] my favorite blog of all time, Ambitious Kitchen. I make this recipe exactly as Monique suggests because she’s the ultimate cookie goddess warrior.
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- First, brown your butter. Here’s a step-by-step guide if you’ve never done this before. It’s simple, but it does require a lot of whisking, so don’t sleep on this task!
- While your butter cools, whisk together the flour, baking soda and salt in a separate bowl.
- With an electric mixer, combine the cooled-down butter and sugars until well-blended. Beat in the egg, egg yolk, vanilla and yogurt until fully mixed in.
- Add the dry ingredients and beat on low speed until everything just comes together. Fold in your tasty trio of chocolate chips.
- Chill the dough in the fridge for 2-3 hours. I used this downtime to make more dough for different cookies, because I’m wholly devoted to baked goods – and also a maniac. You can also pop the Nutella into the fridge. It’s a bit hard to work with a room temp, so slightly chilled makes it easier to handle.
- Preheat your oven to 350 degrees. Measure about 2 tablespoons (or 3 oz) of dough and roll into a ball. Make a disc with the dough ball, then put about a teaspoon of Nutella. Fold the dough around it and gently roll it into a ball. Make sure there’s no Nutella peeking out!
- Place your dough balls on a cookie sheet that’s been sprayed with cooking spray or lined with a baking mat. Flatten the balls slightly and top with a few sprinkles of coarse sea salt. Give the cookies plenty of room to spread. Two or more inches between dough balls is best.
- Bake for 9-11 minutes or until the edges of the cookies begin to turn golden brown. They’ll look underdone, but will keep cooking on the baking sheet. Cool on the sheet for 3-5 minutes and sprinkle with more sea salt. Move the cookies to a wire rack to cool completely.
These cookies have changed my life. I’ll never be the same again.
I like to serve these on a plate, slightly warmed up with a glass of vanilla almond milk on the side, a candle lit and soft music. I’m so serious.
I’m a true cookie lover, I have an insatiable sweet tooth, but these are so rich and satisfying that one is enough! How crazy is that? Not crazy at all, I wager. That’s the hallmark of a good cookie.